Migraine More Condition_treatment

Survivors of Easter and maybe the rest (I stop in Lisbon, you?:)) to re-open the dance with a culinary recipe quick and very relaxing, moreover made of ingredients interscambiali and therefore attributable to the section recipes simple and extremely clever, " well as those that make us a bit 'to empty the fridge ... and then here's how you recycle the ricotta that was to become the number pastiera 1234 and on the other hand, better looking, for some reason, I preferred to give up! :)) And as they say in these cases, by popular demand: a blog, my own, which is becoming a sort of appointment the day-after, the day before and the day after tasting, if you like, you even tried the recipe. This is prepared pie just recently for a tasting of wines Cascina delle Rose , so strictly Piedmontese cheeses and a result I have to say very appetizing, cheered loudly for a while 'friends ... just as I was saying: hey , but this one I find on the blog? :)) For the exterior, I would willingly leave the recipe for the beloved mad dough, light and docile to handle (the one that once you try it, not just as soft), add but note that, cases of extreme laziness, will do even puff pastry fresh and ready! Let us know. ;-))

Cheesecake Piedmont

for the dough:
250 g flour 00
100 ml of water
2 tablespoons extra virgin olive oil a pinch
salt

to stuff:
250 g robiola
250 g of soft gorgonzola
a handful of green olives 2 eggs

salt and pepper Mix all ingredients the dough until a soft dough, compact and not sticky (add a little water ' at a time until you reach the right consistency). Wrap everything in plastic wrap and let stand for at least 30 minutes. Meanwhile, work the cheese with the eggs and a pinch of salt and pepper, until creamy and smooth. Roll out the dough with a rolling pin to a thickness of about 2-3 mm, trying to get a rectangle. Spread cream cheese on half of rectangle (considering the long side), complete with bits of olives (pitted clearly), close as a kind of strudel sealing the edges well (Step on the pads slightly damp), the pits with the blade of a knife (so as to let out the steam that forms inside during cooking) ed infornare a 200 gradi per circa 30 minuti o comunque finchè la pasta non risulterà perfettamente dorata e croccante. Lasciar raffreddare completamente prima di porzionare e servire poi a temperatura ambiente... magari con un buon calice di barbera.